METHOD FOR MANUFACTURING CHILI RUSK

The present invention relates to a bread production method. More specifically, the present invention relates to a bread production method which improves physical properties of baguette contained in a bread, reduces spoilage of products due to aging, and extends a preservation period by increasing du...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	KANG, JI WOONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERS' OVENS BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR BAKING PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a bread production method. More specifically, the present invention relates to a bread production method which improves physical properties of baguette contained in a bread, reduces spoilage of products due to aging, and extends a preservation period by increasing duration required in fermentation process for a baguette dough. Additionally, the bread production method supplies moisture by directly applying steam while baking the baguette in an oven, instead of using an existing sprayer, thereby increasing sticky textures of the baguette as well as overall preference. 본 발명은 빵의 제조 방법에 관한 것이다. 보다 상세하게는 빵에 포함되는 바게트의 물성을 개선시키고, 노화로 인한 제품의 변형성을 감소시켜 보존 기간을 늘릴 수 있도록 바게트 반죽의 발효 공정 시간을 늘린 빵의 제조 방법에 관한 것이며, 동시에 바게트 빵을 오븐에 굽는 도중 기존의 분무기를 이용하지 않고, 스팀을 직접 쐬어주어 수분을 공급하여 바게트의 찰진 식감을 향상시켜 전체적인 기호도를 높인 빵을 제조하는 방법에 관한 것이다.